Vegan and Gluten Free Red Velvet Cupcakes!

While sitting in work passing out the pupcakes from two days ago, I had a request for Red Velvet Cupcakes. Coincidentally I had just found this yummy recipe on pinterest, http://www.noveleats.com/dessert/vegan-red-velvet-cupcakes/. Red velvet is a favorite of many, so i decided to give it a try.

For the past few months I have been developing food allergies and issues to so many different things, that until I can get a grip on what exactly is causing the problem, certain known allergens are being removed from my diet. Craving a cupcake, I decided to make sure this one was adapted from the above recipe to make it gluten free as well.

Preheat your oven to 350 and get all your ingredients together

For the Cake:

• 1 cup vegan milk ( I used Silk Light Vanilla Soy Milk)
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour ( I used Bob's Red Mill Gluten Free All Purpose Baking Flour)
• 1 cup vegan granulated sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola or vegetable oil
• 2 tablespoons red food coloring
• 11/2 teaspoons vanilla extract ( I used less than the original recipe called for because of the vanilla in the milk)
•  1/4 teaspoon of almond extract

First you need to mix the milk and the vinegar into a separate bowl and the let the milk curdle with the vinegar. Set the bowl aside.

Then, sift all dry ingredients together into a big bowl.

Next add in the wet ingredients including the milk mixture.

Whisk everything together. Be careful not to over mix, some lumps in the batter are fine.

Pour into your lined cupcake pan and bake at 350 for 25 minutes.

Take your yummy yummy cakes out of the oven and let cool. Remember to let your cakes cool completely before icing... I have to keep reminding myself this =/

Now for my favorite part, the frosting....

• 1/4 cup of softened vegan butter (earth balance in my brand of choice)
• 1/4 cup of softened vegan cream cheese
• 2 cups of vegan powdered sugar
• 1 teaspoon vanilla extract

Mix everything together and enjoy!

So as far as the taste... My super picky husband LOVED them. He seemed a little upset that the entire dozen wasn't for him. But cupcakes are meant for sharing. =)

What is your favorite type of cupcake?

Vegan Sticky Buns!!!

Ok so i know this is not a cupcake or even placed in a cupcake pan, but I just had to share this recipe I found thanks to Flore Vegan Cafe. That being said, this has to be the most time consuming, technically difficult recipe. I am so use to no-brainers when baking I am so shocked that I didn't mess this up. 

Your list of ingredients: 

• 1 cup sliced almonds
• 2-1/2 teaspoons active dry yeast (1 envelope)
• 1 teaspoon granulated sugar
• 1/4 cup warm water
• 1 cup coconut milk, warm
• 3 tablespoons agave or maple syrup
• 1/2 teaspoon salt
• 3-1/4 cups white whole wheat flour
• 2 teaspoons ground cinnamon, divided
• 1/2 cup firmly packed brown sugar, divided
• 4 tablespoons vegan margarine, melted

Step 1:

Preheat oven to 350 degrees F.

Step 2:

Scatter almonds on a small baking sheet and toast them in the oven for 5 minutes or until they start to lightly brown. Quickly remove from the oven to avoid scorching them. Set aside on a paper towel to cool. The almonds go from happy to brown really fast- so be careful and watch them close.

Step 3:In the bowl of a stand up mixer fitted with the paddle attachment, combine yeast, sugar, and water. Set aside for 5 minutes or until mixture is frothy (this means yeast is viable). 

Step 4:

In a medium bowl, whisk together coconut milk, agave or maple syrup, and salt. In a large bowl, whisk flour and 1/2 teaspoon cinnamon together.

Step 5:
Add coconut mixture and 1-1/2 cups of flour mixture to mixer bowl and blend on low speed until combined.

Step 6:
Switch to dough hook and add remaining flour, mixing on medium-low speed until dough comes together.- I have never been so excited to watch my mixer, but seriously it was so cool watching the dough come together- I even video taped it. Yes, I am a super nerd when it comes to baking.

Step 7:
Knead with dough hook for 5 to 6 minutes or until dough is smooth. Dump onto a lightly floured surface and form into a ball.


Step 8:
Place dough in a greased bowl, cover with a damp towel, and set aside in a warm draft-free place. Let rise for 45 minutes or until doubled in size.

Step 9:
Punch dough down and transfer to a lightly floured surface. Roll dough into a rectangle about 1/4-inch thick.
In a small bowl, mix together almonds, 1/4 cup brown sugar, and remaining cinnamon.

Step 10: Brush dough with about 2/3 of the margarine and sprinkle with almond mixture. 

Step 11:
Use a sharp knife to cut dough lengthwise into 12 strips. Roll each strip to form a roll.

Step 12:
Spray a 10-inch round baking pan with cooking spray. Place cinnamon rolls in pan (cut side down) and cover with a damp towel.

Step 13:

Let cinnamon rolls rise for 20 minutes. Brush with remaining butter and sprinkle with remaining brown sugar.

Step 14:
Bake for 20 to 25 minutes or until golden brown. Serve warm.

 Some people believe that all vegan/ vegetarian foods are healthy- let me just go ahead and say you wont be cutting any calories by making these sticky buns, but I do know a few cows will thank you =). 

These are so good- and worth the time-  all 3ish hours it takes to make 12 cinnamon rolls. There is no comparison to those things that come out of the can.

 enjoy!
Kimberly

Vegan Blueberry Muffins

Most of you guys know that after reading the Kind Diet (which I recommend for everyone to read), about three weeks ago, I am now eating and living a vegan lifestyle. I have not had any problem transforming my regular food favorites to a meatless, animal-less version, but for some reason I have been terrified of trying to bake..... until Luke brought home some amazing looking blueberries.

I know this is not a cupcake, but Luke is leaving at around 6am for Airborne school in the morning, so a quick and easy breakfast is needed because I am so not a morning person.


This recipe was so simple here is what you need:

1 1/2 cups flour
    1/2 cup sugar
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup nondairy milk
    1/4 cup vegetable oil
    1 cup blueberries
* I used whole wheat flour instead of all purpose 


Mix all the dry ingredients together then add the non-dairy milk (I chose vanilla soy) and the vegetable oil. Turn off the mixer =) and fold in the blueberries... the original recipe called for frozen berries, but mine were fresh and it turned out just fine.


Then all you do is bake at 400 for 20-25 minutes. It will make around 9 muffins.




I have been buying aprons like crazy... and today my super sweet husband picked out this super cute new apron for me on out shopping trip in Asheville....  

I am so proud of him for attempting to eat vegan. He is so willing to try new foods and tonight was the same... Ignore his facial expression here the muffins are delicious... he just burnt his chin with blueberry juice.






xoxo,
Kimberly